PRIMA KRISTANADA, LIDWINA ARSIKA (2023) DETERMINASI ASAM LEMAK (EPA, DHA, KOLESTEROL) DAN FENOL PADA CUMI-CUMI (Loligo sp.) DENGAN PENAMBAHAN KONSENTRASI ASAP CAIR BERBEDA (23dt407). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Lidwina Arsika Prima Kristanada. 26060119130052. Determinasi Asam Lemak (EPA, DHA, Kolesterol) dan Fenol pada Cumi-Cumi (Loligo sp.) dengan Penambahan Konsentrasi Asap Cair Berbeda. Fronthea Swastawati dan Apri Dwi Anggo).
Asap cair adalah hasil pirolisis dan destilasi dengan penghilangan hidrokarbon poliaromatik karsinogenik yang mempengaruhi rasa, warna, dan berperan sebagai antioksidan pada produk. Cumi-cumi asap cair merupakan produk perikanan yang memanfaatkan pengolahan berupa pengasapan dan penggaraman. Cumi-cumi asap cair diproses dengan merendam cumi-cumi pada larutan garam yang ditambah dengan asap cair kemudian diasap dengan oven menggunakan suhu bertahap, yaitu ±45°C, ±70°C, dan ±90°C. Asap cair yang digunakan adalah Asap Cair La Fronthea Grade 1 yang aman dalam pangan. Penelitian ini bertujuan untuk mengetahui konsentrasi terbaik penambahan asap cair pada pembuatan cumi-cumi asap cair dan mengetahui kadar air, kadar lemak, kandungan EPA, DHA, kolesterol, fenol, dan kesukaan panelis pada cumi-cumi asap cair. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan berupa penambahan konsentrasi asap cair 0%, 1%, 3%, dan 5%. Penelitian yang dilakukan dengan tiga kali pengulangan. Data yang diperoleh kemudian diuji dengan uji normalitas, uji homogenitas, uji ANOVA, dan uji lanjut BNJ (P<0,05) dengan tujuan untuk mengetahui perbedaan masing-masing perlakuan. Hasil analisa data menunjukkan bahwa penggunaan konsentrasi asap cair yang berbeda pada cumicumi memberikan pengaruh berbeda nyata pada kadar air, kadar lemak, kandungan EPA, DHA, kolesterol, serta fenol cumi-cumi asap cair. Cumi-cumi asap cair konsentrasi 1% dengan kualitas terbaik bagi kandungan EPA sebesar 337,63 g/100 gram, DHA sebesar 1313,17 mg/100 gram, kolesterol HDL sebesar 649,43 mg/100 gram, serta konsentrasi 5% memiliki nilai yang paling baik bagi kadar air sebesar 33,48%, kadar lemak sebesar 4,03%, kadar fenol sebesar 0,17%, dan uji hedonik dengan skala 4,06–4,25, menunjukkan produk sangat disukai panelis.
Kata Kunci : Asap Cair, Cumi-Cumi, DHA, EPA, Kolesterol

ABSTRACT
(Lidwina Arsika Prima Kristanada. 26060119130052. Determination of Fatty Acids (EPA, DHA, Cholesterol) and Phenol in Squid (Loligo sp.) with The Addition of Different Concentrations Liquid Smoke. Fronthea Swastawati and Apri Dwi Anggo).
Liquid smoke is the result of pyrolysis and distillation with the removal of carcinogenic polyaromatic hydrocarbons which affect taste, color, and act as antioxidants in the product. Liquid smoked squid is a fishery product that utilizes processing in the form of smoking and salting. Liquid smoked squid is processed by soaking the squid in a salt solution added with liquid smoke and then smoking it in an oven using gradual temperatures, namely ±45°C, ±70°C, and ±90°C. The liquid smoke used is La Fronthea Grade 1 liquid smoke which is safe for food. This study aims to determine the best concentration of addition of liquid smoke in the manufacture of liquid smoke squid and to determine the moisture content, fat content, EPA, DHA, cholesterol, phenol content, and the preference of panelists for liquid smoke squid. The research method used a completely randomized design (CRD) with treatment in the form of adding liquid smoke concentrations of 0%, 1%, 3% and 5%. Research conducted with three repetitions. The data obtained were then tested by normality test, homogeneity test, ANOVA test, and HSD follow-up test (P<0.05) with the aim of knowing the differences in each treatment. The results of the data analysis showed that the use of different concentrations of liquid smoke in squid had a significantly different effect on water content, fat content, EPA, DHA, cholesterol, and phenol content of liquid smoke squid. Liquid smoke squid concentration of 1% with the best quality for EPA content of 337.63 g/100 gram, DHA of 1313.17 mg/100 gram, HDL cholesterol of 649.43 mg/100 gram, and a concentration of 5% has a value the best for water content of 33.48%, fat content of 4.03%, phenol content of 0.17%, and the hedonic test with a scale of 4.06–4.25 which shows that the product is very liked by the panelists.
Keywords : Cholesterol, DHA, EPA, Liquid Smoke, Squid

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